IngredientsSalt to taste 3 Large peeled potatoes, halved. 15g root ginger 3 garlic cloves 2 large tomatoes 4 tbls vedgetable oil 1 tsp cumin seeds 1 tsp mustard seeds 1 large onion chopped 1/2 tsp turmeric 2 tsp ground coriander from seed 1 tsp ground cumin 1tspgaram masala 3/4 tsp chilli powder Bag of spinach Large handful of chopped coriander Method
Take a large pan of water and boil the potatoes in salt water until cooked cool and cut into cubes. Blend the tomatoes, garlic, and garlic together making a paste. Heat a large non stick pan add a little oil , add the cumin and mustard seeds once the cumin starts to become dark add the onion. Cook for a minute before adding the ginger garlic tomato paste, the ground spices and pinch of salt. Saute gently for a few minutes until the smells start to rise a sign always that the food is cooked. Add the potatoes remaining tomoato's, spinach and sprinkle with coriander. Serve with:
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Gaia's Larder
Exploring life in the country, foraging free foods from field hedgerow and garden to plate. Archives
December 2020
Luxury B&B Lochearnhead in the Loch Lomand & Trossachs National Park
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